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Relationship between coffee husk caffeine degradation and respiration of Aspergillus sp. LPBx in solid-state fermentation

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Abstract

Studies were carried out in a packed-bed column fermentor using coffee husk as substrate in order to verify a relationship between caffeine degradation and the respiration of Aspergillus sp. LPBx. Fermentation conditions were optimized by using factorial design experiments. The kinetic study showed that the caffeine degradation was related to the development of mold and its respiration and also with the consumption of reducing sugars present in coffee husk. From the values obtained experimentally for oxygen uptake rate and CO2 evolved, we determined a biomass yield of 3.811 g of biomass/g of consumed O2 and a maintenance coefficient of 0.0031 g of consumed O2/(g of biomass·h). The maximum caffeine degradation achieved was 90%.

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Authors and Affiliations

  1. Laboratório de Processos Biotecnológicos, Departamento Engenharia Quimica, Universidade Federal do Paraná (UFPR), CEP 81531-970, Curitiba-PR, Brazil

    Débora Brand, Ivo Brand & Carlos R. Soccol

  2. Biotechnology Division, Regional Research Laboratory, CSIR, 695 019, Trivandrum, India

    Ashok Pandey

  3. Instituto Cubano de Investigacion de los Derivados de la Cana de Azucar (ICIDCA), PO Box 4026, La Habana, Cuba

    Jose A. Rodriguez-Leon

  4. Laboratoire de Microbiologie-IRD, Université de Provence, 132288, Marseille, France

    Sevastianos Roussos

Authors
  1. Débora Brand
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  2. Ashok Pandey
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  3. Jose A. Rodriguez-Leon
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  4. Sevastianos Roussos
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  5. Ivo Brand
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  6. Carlos R. Soccol
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Correspondence to Carlos R. Soccol.

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Brand, D., Pandey, A., Rodriguez-Leon, J.A. et al. Relationship between coffee husk caffeine degradation and respiration of Aspergillus sp. LPBx in solid-state fermentation. Appl Biochem Biotechnol 102, 169–177 (2002). https://doi.org/10.1385/ABAB:102-103:1-6:169

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  • DOI: https://doi.org/10.1385/ABAB:102-103:1-6:169

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